Chtitha Batata (Algerian Potato Stew)

Instructions

1. 1

   Prepare the Spice Paste

   5 min

   In a mortar, combine garlic cloves, red chili, ground cumin, paprika, black pepper, cayenne pepper, and salt. Use a pestle to grind these ingredients together until you achieve a smooth, aromatic paste. This process should take a few minutes, as you want to ensure all spices are well integrated and fragrant.

2. 2

   Combine with Olive Oil

   3 min

   Add olive oil to the spice paste in the mortar. Mix thoroughly to create a cohesive and slightly runny mixture known as dersa. The oil should blend seamlessly with the spices, enhancing the flavors and making it easier to incorporate into the dish.

3. 3

   Sauté the Spice Mixture

   15 min

   Heat a large saucepan over medium heat and add the prepared dersa. Stir-fry the mixture for about 2 to 4 minutes, watching for the spices to become fragrant and the oil to shimmer slightly. This step is crucial for unlocking the full flavor of the spices before adding the potatoes.

4. 4

   Add the Potatoes

   20 min

   Introduce new potatoes into the saucepan, gently stirring to ensure they are fully coated with the dersa. The potatoes should be well mixed with the spice paste, which will help them absorb the flavors as they cook. This step should be done carefully to avoid breaking the potatoes.

5. 5

   Incorporate Tomato Puree and Water

   15 min

   Add tomato puree to the potatoes, stirring to combine it evenly with the spice-coated potatoes. Next, pour in enough water to just cover the potatoes, ensuring they will cook evenly and absorb the flavors of the stew during simmering.

6. 6

   Simmer Until Tender

   1 min

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer. Cook for about 40 minutes, or until the potatoes are tender and easily pierced with a fork. During this time, the flavors will meld beautifully, and the sauce will thicken slightly.

7. 7

   Plate and Serve

   1 min

   Once the potatoes are tender, ladle them into bowls and drizzle any remaining sauce over the top. This dish is best enjoyed warm, allowing the rich flavors to shine through with every bite.

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